Nutritional Facts

Directions

In a bowl, combine the sauerkraut, celery, onion, pimientos, green pepper and carrot. In another bowl, combine the sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Cover and refrigerate for 8 hours or overnight.Yield: 6 servings.

Originally published as Sauerkraut Slaw in Quick Cooking
January/February 2005, p43

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"Wonderful, even better than coleslaw ans healthier! I just made the recipe ad love it even before waiting for it to marinade. BUT I thought the amount of sugar was way too much and tried 1/3 the amount called for and it was good. It has a mild sweet sour taste with a good crunch It's so quick and easy to make. I also fond that using a slicer/julienne slicer from WalMart (under $!10) to work wonderfully fast. Definitely a recipe I will take to church potluck meals. p.s. Also warmed vinegar to dissolve sugar."

"We loved the crunch of this salad, as well as the flavor. Very easy to put together, except for the vinegar/sugar which I finally had to warm to get to dissolve. Next time I will try reducing the sugar to 1 cup."